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' LEONARD B. FIELD, 0F WEST SPARTA, NEW YORK.

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Specicationof Letters Patent No. 5,943, dated November 28, 1848.

To all whom t may concernf g v Bel it known that I, LEONARD B. FIELD, ofWest Sparta, in the county of Livingston and State of New York,have'invented a new and Improved Cooking-Stove; and I do hereby declarethe following to be a full, clear, and exact description of theconstruction and operation thereof, reference being had to theaccompanying drawings, making a part of this specification, in which-Figure 1, is a perspective View, Fig. 2, a top view, with the upperplates removed, and Fig. 3, a vertical transverse section in the linem--m of Fig. 2.

Similar letters indicate like the figures.

The oven E, occupies nearly the central portion of my improved stove; itrises from the bottom plate of the stove to about double the height ofthe fire chamber A, located at one side of it.

A flue space C, B, corresponding in depth with the depth of the firechamber, leads from the rear end of the re chamber continuouslyaround.the rear end of the oven, and along the entire length of its sideopposite the fire chamber to the smoke pipe S.

The plate P, forms thev top of the fire chamber and of the flue space C,B.

Apertures are formed in the plate P, for

parts in all the reception of the boilers, which descend into the firechamber and flue space. The boilers which are adapted to the aperturesimmediately over the chamber 0f combus-v tion, descend, but a shortdistance 4below the stove plate P, but the boilers that are ada-pted tothe apertures in P, openinginto the flue space C, B, descend nearlyy tothe bottom plate of the stove as represented in Fig. 3, leaving asuiiicient amount of space at their sides forthe gaseous products ofcombustion to pass from the fire chamber to the smoke pipe andpresenting a very large amount of surface to their heat-ing action.

-Lining plates I, I, I, are placed at the sides and rear end of theoven, rising to the same height of the iire chamber, forming thecontinuous air space D between them, and the main side and end plates n,n, n,'of the oven.

The oven is raised to the proper temperature by means of hot air, heatedin its passage through the tubular grate barsl f, f, of the firechamber, and by radiation from the inner side of the fire chamber andflue space into the air space D, yatvthe sides of the'oven.- I'Ihetubular grate bars L, Lopen through 'theouter side plate ofthe firechamber, and inclining slightly upwards, pass through thev Esame, andthrough the plate n, the space 1D, and the lining plate g,vinto the ovenas shown in Fig. 3. Transverse pieces z', z',

are secured to or rest upon ledges secured to n v the sides of thelining plates, g, gf, and plates n, a, of the oven for the reception ofthe pans h, ,-or plates-for the reception of the articles tobe baked..The tubular -grate bars L, L, terminate in a line nearly under thecentral portion of the lower pan h; and the hot air dischargedtherefrom, passes up on every side of the pan, yand is gathered to thecenter of the bottom of the next pan above, by the wings le, 7c,projecting from the lining plates g, g, and passing around the sides ofthe second pan, the hot air is again gathered to the center of thebottom of the third pan by the wings k, k, projecting from the plates n,n, around which it passes to the top of the oven.

The hot air is drawn from' the top of the oven into the smoke pipe S bymeans of the pipe R, and thereby a constant circulation is kept upthrough the tubular grate bars L, L, and through the oven.

To prevent injury to the plate n, forming the inner side of the firechamber, by the'intense action of heat, and to cause a uniformtemperature in all part's of the oven, I drill a series of small holesthrough the bottom plate of the stove `into the space D, at the sideofthe ire chamber and at the rear end Vof the oven, as shown in Fig. 2.

YAir pipes m, Z, more or less in number pass diagonally through the fluespace C, B, opening through the bottom plate of the stove and into theoven, as shown in. Figs. 2 and 3, which may beopened and closedatpleasureby valves. I generally insert thimbles, or cases, of vsheet-ironinto thel apertures in the plate P, leading into the flue space'for thereception of the boilers; for

the purpose of preventing the boilers from becoming foul by the depositof soot. Y

I shall generally close the top ofthe air space D, at the side of thefire chamber and at the rear end of the oven, for the purpose ,j

ile

shall sometimes dispense with the lining plates g', g, at the rear endand on one side of the oven, and only use the lining plate g, on theside next to the re chamber.

Apertures are formed in the top plate of the oven, as shown in Figs. land 3, for the reception of cooking utensils.

In constructing my improved stoves of small size, I shall make the fluespace B, at the side of the oven, Very narrow, merely of sufficientcapacity toconvey the smoke and gaseous products of combustion to thesmoke pipe; and shall make the flue space C, at the rear of the oven ofsufficient width to receive boilers. And when great compactness isdesired, I shall make the entire flue space C, B, narrow, from the firechamber to the smoke pipe.

Having thus fully described my improved Icooking stove, what I claimtherein as new Z. C. ROBBINS, GEO. W. BILLINGS.

